Some dishes don’t just arrive at the table, they make a bold, fiery entrance, dripping with flavor. Ghee Roast Prawns is one of them. And when Chef Sudhir Pai adds his own signature touch to this classic dish, you know you’re about to bite into heaven.
Chef’s Corner is unstumbled’s cozy culinary corner, where notable chefs share heartfelt recipes for you to make at home. In this article, Chef Sudhir Pai, culinary head at TAT, Vikhroli, has shared a wonderfully flavorful recipe of his signature dish, Sigadi Ghee Roast Prawns – and we think you should definitely take notes.
Chef’s Corner: Sigadi Ghee Roast Prawns By Chef Sudhir Pai
About Chef Sudhir Pai
Chef Sudhir M. Pai is the culinary head at TAT, Vikhroli. He has spent over twenty years in kitchens across India, the Middle East, and the USA, working with some of the most respected names in hospitality like IHG Hotels, Orchid Hotel, Oberoi Hotels, Leela Kempinski, and Marriott.
Despite having exposure to global flavors and cooking in many settings, he always finds his way back to the flavors he grew up with. His food philosophy is simple: local ingredients served with global style. Through his travels across India, he has picked up recipes straight from local cooks, fishermen, and farmers. His work pushes Indian food into the global spotlight, one dish at a time. Today, Chef Pai continues to share Indian flavors with the world, while guiding young chefs to explore the country’s food traditions and build on them with confidence.
Also Read: State On A Plate: Exploring Tamilian Cuisine In Mumbai
Sigadi Ghee Roast Praws By Chef Sudhir Pai
Prawns & Marination
- Medium prawns (cleaned,deveined): 24pcs (~600g)
- Salt: 8 g
- Turmeric powder: 1tsp (5g)
- Lemon juice: 10 ml
Ghee Roast Masala Paste
- Kashmiri red chillies (boiled): 12 pcs
- Bedgi red chillies (boiled): 8 pcs
- Garlic: 25 g
- Ginger: 15 g
- Cashewnuts: 40 g
- Tamarind pulp: 15 ml
- Jaggery: 10 g
- Coriander seeds: 2tsp (10g)
- Cuminseeds: 1tsp (5g)
- Black pepper: 1tsp (4g)
- Cloves: 4 pcs
- Cinnamon: 1 inch
- Water (for grinding): ~80ml
Cooking Ingredients
- Ghee: 120 ml
- Curry leaves: 12-15 pcs
- Tamarind water (dash): 10ml
- Salt: to taste
Method
Step 1: Marination
Marinate cleaned prawns with salt, turmeric, and lemon juice. Rest for 15 to 20 minutes.
Step 2: Ghee Roast Paste
Grind boiled Kashmiri and Bedgi chillies with ginger, garlic, cashew nuts, spices, tamarind pulp, and water into a smooth thick paste.
Step 3: Cooking in Iron Pan
Heat ghee in an iron pan. Add curry leaves and sauté until aromatic.
Add the prepared masala paste and cook on medium heat till ghee separates and the masala thickens.
Step 4: Cooking Prawns
Add marinated prawns and cook on high heat for 3 to 4 minutes. Add a dash of tamarind water and adjust seasoning.
Serve hot with rice or a bread of your choice or have it as it is! We’re sure the flavors won’t disappoint!
Also Read: Chef’s Corner: Mango Milk Chocolate Entremet Recipe By Chef Aditya Kulkarni
Summing Up
Did you take note of this delicious Sigadi Ghee Roast by Chef Sudhir Pai from TAT, Vikhroli? This recipe is perfectly flavorful, layered with complex spices, and just comforting enough on days when you’re craving seafood. Plus, it comes together in little to no time. When are you trying out this recipe?
